SENIMILI Molikula has been selling at the market for the past three years.
In fact, she has always been a business woman, but in 2014, she decided to try something different and venture out to the Suva Municipal Market.
On July 2014, she left her home in Lami Village with 10 food packs filled with fried fish, fresh salad, cassava, lemon and chilies and another 10 packs of lumi cevata (seaweed).
This day etched a sweet memory on Ms Molikua as it was a beginning of a better and promising life for her three children.
Every day, she would wake up at 3am to prepare for another day’s work, from scraping the coconut for the lumi, frying fish, cooking the cassava and other things needed for her trip to the market.
Sometimes, she’d prepare octopus in rich coconut milk and sell it at $5 a container. Lumi cevata is sold at $3 each, while fish parcel is $5 a serve.
Ms Molikula ensures she prepares 10 parcels for every menu whether it’s fried fish, lumi or delicious octopus.
“It’s not easy, but when we put our mind to it, we will enjoy and reap the fruits of hard work,” she said smilingly.
Life is hard, but we need to be positive for the sake of our children, for our husbands and the people that depend on us,” she added.
Ms Molikula buys seaweed, fish from the fishermen and other ingredients for her food packs from the market before she leaves home for the day.
“Whatever I bring to the market, I make sure it’s sold out by 5pm so I can return for the sake of my children and husband.
“Family is everything,” she said.
“When we commit ourselves to others, we’ll enjoy providing for them even to the extent of sitting at the market under the scorching heat to sell.”
Below is a recipe for lumi vakalolo
n$2 heap lumi (about 4 cups)
n½ large onion, sliced thin
n1-2 inch thumb ginger, peeled and grated
n2 coconuts (milk rung twice) or 3 1/2 cups canned
n2 tsp sea salt
n1 tin of tuna in water, drained (optional)
nJuice of 1 lemon
n½ inch thumb ginger, peeled and grated
n1 tsp hot chilis, chopped
To prepare the seaweed you must thoroughly clean it first.
Pull up thin handfuls and inspect it for other kinds of seaweed, small pieces of coral or dirt.
This must be done carefully and slowly. Remove any unwanted debris and place in a colander.
Let water run through it and move it around so all parts are rinsed by the water. Once sufficiently rinsed squeeze it dry and let it sit to strain further in the colander.
In a large stock pot bring the coconut milk to a boil over medium high heat. Once simmering add onions, ginger (and tuna optional) to combine.
Slowly add lumi one handful at a time, stirring until all lumi have been added.
Stir constantly over medium high heat until the lumi is totally dissolved and when the spoon is lifted it is no longer stringy and is a thick consistency.
At this stage pour the mixture into a shallow 13 x 9 casserole dish or a shallow dish of a similar size.
If you use a smaller dish it will be thicker which is fine, however it will take longer to cool and become solid. Let the lumi cool at room temperature uncovered for at least 30 -45 minutes.
If you are in a hurry you can place it in the refrigerator to speed up this process.
The lumi is completely set once you can cut it through with a knife and it does not run. It should be the texture of thick custard.
Squeeze the lemon juice in a small shallow dish and add the grated ginger and chilies.
Stir to combine. Cut lumi into squares or triangles and serve with the lemon juice mixture for dipping. Serve with boiled cassava.
This may be served cool or at room temperature. Refrigerate any leftovers for up to three days.
